Phali, badrijani, zucchini, stuffed peppers.

Assorted Georgian spreads (made of pumpkin, beets, spinach and green beans), served with homemade Georgian pita.

Eggplant rolls stuffed with walnut filling.

Zucchini rolls stuffed with cheese.

Served with butter and toast bread.

Sliced salmon, served with lemon.

Served boiled with horseradish and homemade mayonnaise.

Norwegian herring fillet, served with baked potatoes and red onions.

Air-dried beef fillet, in pepper.

Tomatoes, cucumbers, bell peppers, onion, radish, parsley, cilantro, basil, dill.

Cabbage, garlic, onion, jonjoli, cucumbers, tomatoes.

Suluguni, adygie, braided cheese, smoked suluguni, nadugi cheese with mint. Served with caramelized walnuts, grapes and fig jam.

Sliced suluguni cheese, served with tomatoes and fresh herbs.

Roasted vegetables (eggplant, tomatoes, mixed bell peppers, red onion, garlic) finely chopped and dressed with vegetable oil.

Boiled chicken served in a traditional Georgian walnut-garlic sauce with suneli spice, salt and water.

Fresh tomatoes served with thin slices of cured beef basturma and creamy bryndza cheese.

Baked eggplant appetizer with walnut sauce, fresh herbs and pomegranate seeds.

Served with toast and butter.

Served with toast and butter.

Served with toast and butter.

Traditional Ukrainian borscht with veal meat, served with sour cream, bacon spread with garlic and dark bread.

Spicy soup with veal, rice and traditional Georgian spices.

Salmon and sturgeon fish soup.

A chilled summer soup made with finely chopped boiled potatoes, egg, chicken breast, fresh cucumber, spring onion and radish. Served with kefir as a base.

Chicken broth, potatoes, carrot, noodles and chicken hip. Served with dill.

Traditional Georgian salad made of fresh tomatoes, cucumbers and red onion with fresh herbs and walnut sauce.

Salad mix with avocado, salmon, tiger prawns, orange, seasoned with light citrus sauce with pine nuts.

Salad based on rucola, goat cheese, cherry tomatoes, seasoned with honey-mustard sauce and decorated with caramelized walnut.

Boiled beetroot, arugula, bryndza cheese, walnuts, vinegar, soy sauce, sugar, and olive oil.

Chunky Mikado pink tomatoes and red onion, dressed with herb-infused sour cream.

Mix of salad, sliced and fried eggplant fillet, red onion, cherry tomatoes, parsley, cilantro, basil and walnut. Seasoned with olive oil and Narsharab sauce.

Tender dough stuffed with suluguni cheese and egg yolk.

Tender dough with suluguni cheese inside and outside.

Tender dough stuffed with suluguni cheese.

Tender dough stuffed with suluguni cheese with truffles.

Tender dough stuffed with suluguni cheese, spinach, spring onion and cilantro.

Tender dough with cheese in the inside, covered with smoked strips of Suluguni cheese on top.

Traditional Georgian pie made with soft dough and filled with a blend of red and green beet leaves, spring onion, fresh coriander, and a mix of cheeses.

Traditional Georgian pie with veal meat.

Unleavened dough filled with juicy minced veal meat.

Unleavened dough filled with juicy minced lamb.

Large khinkali filled with 5 traditional khinkali with broth and butter.

Traditional Georgian dumplings filled with sautéed oyster mushrooms.

Bags of dough filled with broth and minced meat of veal and pork.

Bags of dough filled with broth and veal meat.

Bags of dough filled with broth and lamb meat.

Bags of dough stuffed with suluguni cheese and butter.

Small pastry bags filled with veal, pork and broth served in a creamy mushroom sauce.

Small pastry bags filled with veal, pork and broth served in a creamy cheese sauce.

Grape leaves stuffed with minced veal and rice served with sour cream garlic sauce.

Duck breast prepared by the sous vide method, served with pear spiced in red wine. Served with currant sauce.

Chicken, baked until golden brown under pressure, served with a garnish of lettuce leaves and adjika sauce.

Golden-roasted chicken pressed under weight, served with leafy greens and a sauce made from frozen blackberries, salt, garlic granules, and ombalo spice.

Tender rabbit thighs slowly braised in a smooth sour cream–based sauce, seasoned with salt, black pepper, garlic, and a touch of spicy adjika.

Boiled beef tongue with oyster mushrooms, onion, cream, salt, black pepper, soy sauce, garlic, mozzarella and cherry tomatoes. Served in traditional clay pan ketsi.

Baked chicken in garlic cream sauce with dill.

Veal stewed with tomatoes and Georgian spices served with mashed potatoes.

Stewed chicken thigh with tomatoes, onions, Georgian spices, garlic, tomato paste, egg yolk, and fresh coriander.

Hot frying pan with pieces of veal and potatoes seasoned with Georgian spices.

Hot pan with chicken pieces and potatoes seasoned with Georgian spices.

Oriental dish of rice and lamb.

Boiled beans with sautéed onions, seasoned with Georgian spices, served with jonjoli and pickled cabbage.

Veal, pork, pork mesh, onion, butter, garlic, Georgian spices, pomegranate.

Baked sturgeon in creamy caviar sauce, served on hot ketsi.

Stewed vegetables seasoned with Georgian spices.

Veal stewed with red onion in red wine and pomegranate juice, filled with garlic and Georgian spices. Served with mashed potatoes, with the addition of suluguni cheese.

Served on pita bread with red onion and satsebeli sauce.

Served on pita bread with red onion, green salad garnish and satsebeli sauce.

Juicy boneless chicken thigh, served on pita bread with red onion and satsebeli sauce.

Served on pita bread, with red onion and satsebeli sauce.

Served on pita bread, with red onion and satsebeli sauce.

Served on pita bread, with red onion and satsebeli sauce.

Traditional Georgian-style kebab made from a mix of pork and beef, served on lavash with marinated red onion and spicy satsebeli sauce.

Veal and beef marinated meat. Served on pita bread with red onion and satsebeli sauce.

Tender pickled pork neck, served on pita bread with pickled onions and satsebeli sauce.

Served on pita bread with red onions and satsebeli sauce.

Lamb chops, veal on the bone, chicken barbecue, veal lula, chicken lula, grilled vegetables, potatoes, served on pita bread with red onion, sauces satsebeli, adjika, tkemali.

Served with green salad and narsharab sauce.

Served with green salad and narsharab sauce.

Trout, mix salad leaves, narsharab.

Sturgeon fillet shashlik, salmon fillet shashlik, grilled trout, grilled vegetables, mixed salad, served with three sauces (Narsharab, Tkemali, Tar-Tar sauce).

Young potatoes fried in oil with garlic and dill.

Traditional Georgian dessert with honey and walnuts.

Dessert based on puff pastry with a delicate vanilla cream.

Honey cakes with sour cream.

Dessert based on chocolate biscuit, cream and icing.

Sponge layers (wheat flour, eggs, sugar, baking powder) with a creamy filling of mascarpone, Philadelphia cream cheese, whipped cream, powdered sugar, and vanilla sugar. Filled with strawberry and gelatin.

Dessert based on a fermented milk product with the addition of homemade jam - white cherry, walnut or fig.

im Sortiment.

Linden, wildflower and acacia.